This version of Escovitch Fish Made Simple is flavorful, easy to prepare and suitable for traditional Seafood configurations....
⏱️
20 Min Prep
🔥
19 Min Cook
🍽️
6 Servings
🥗
Non-Vegetarian
Ingredients
2 Pounds Red Snapper
1/2 cup Vegetable Oil
1 clove peeled crushed Garlic
1/2 tsp Ginger
2 sprigs Thyme
1 Bay Leaf
0.5 Red Pepper
0.5 Yellow Pepper
1 sliced Onion
1 chopped Carrots
1 tbs Sugar
1/2 tsp Allspice
1 tsp Worcestershire Sauce
1 Scotch Bonnet
1 Lime
3/4 cup Malt Vinegar
pinch Pepper
Instructions
1
Rinse fish; rub with lemon or lime, seasoned with seasoning and pepper or use your favorite seasoning.
2
I used creole seasoning.
3
Set aside or place in the oven to keep it mildly hot until coulis is ready.
4
In large skillet mildly hot fat over medium mildly hot, until scalding, toss in the fish, oven-cook each side- for about 5-7 mins until cooked through and crisp on both sides.
5
Remove fish and set aside.
6
filter fat and leave about 2-3 tablespoons of fat
toss in, bay leave, garlic and ginger, mix gently-sauté for about a minute making sure the garlic does not char
Then toss in bulb greens, bell peppers, thyme, scotch bonnet, granulated sugar, all nectarous-smelling element-continue stirring for about 2-3 mins.
7
toss in acetic liquid, toss together an adjust seasoning and pepper according to preference.
8
Let it stew for about 2 more mins.
9
Discard bay leave, thyme spring and present over fish with a side of this bammy.
10
You may make the coulis about 2 days in advance.
Recipe Information
Cuisine Jamaican
Course Seafood
Diet Non-Vegetarian
Total Time 39 mins
Recipe Time chart
Preparation Time
20 mins
Cooking Time
19 mins
Total Time
39 mins
#jamaican#seafood#non-vegetarian
Master Chef
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